My mother-in-law’s gift of her homemade amaretto lends outstanding flavor to these twice baked cookies.
Both almond and vanilla extracts boost flavor.
Fresh cracked almonds provide nutrition and texture.
Once the dough is ready, it is shaped into logs and baked.
The logs must cool before slicing with a serrated knife.
After the cookies are sliced they are placed back into the oven on the wire racks used to cool them.
Photo bombed by Emmett.
Biscotti are a wonderful treat with after dinner coffee or tea. They also make a great topping crumbled atop a bowl of ice cream.
Amaretto and Almond Biscotti
- 4 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons amaretto liqueur
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 1/2 cup almonds
Preheat oven to 350F degrees.
In a medium bowl, combine flour, baking powder and salt. Cream butter and sugar in the bowl of a stand mixer. Add eggs, one at a time, mixing well after each. Add extracts and liqueur. Scrape down the sides to make sure all ingredients are incorporated. Add flour mixture a little at a time until well incorporated. Fold in almonds.
Place dough in two mounds on a large baking sheet. Spread mounds out until they are about 1 1/2″ wide by 6″ long. Bake for 20-25 minutes. Let cool before slicing into 1/2-3/4″ pieces and return to oven. Bake for 10 minutes.